What is a characteristic of trans fats?

Trans fats are characterized as hydrogenated unsaturated fats. This process of hydrogenation converts liquid oils into solid fats, which is often done to improve shelf life and texture in processed foods. This structural change also alters how the body metabolizes these fats, leading to health concerns.

Trans fats can be found in various processed food items such as margarine, shortening, and many fried or baked goods. Their creation typically involves adding hydrogen to vegetable oil, resulting in an increase in stability and a longer shelf life. This property is crucial for food manufacturers but has significant health implications, primarily because these fats can affect heart health negatively.

The other options describe attributes that do not accurately represent trans fats. For instance, while trans fats impact cholesterol levels by increasing LDL (bad) cholesterol and lowering HDL (good) cholesterol, not all trans fats are naturally occurring in foods, and they are not exclusive to plant oils either.